Přístupnostní navigace
E-application
Search Search Close
Course detail
FCH-BC_ZPTAcad. year: 2021/2022
Students will learn the basic theoretical principles of technological procedure of the most important food types: meat, milk and dairy products, bread and pastry, sugar, chocolate etc.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Elearning
Classification of course in study plans
specialization PCH , 2 year of study, winter semester, compulsory-optionalspecialization BT , 2 year of study, winter semester, compulsory-optionalspecialization CHPL , 3 year of study, winter semester, compulsory-optionalspecialization PCH , 3 year of study, winter semester, compulsoryspecialization BT , 3 year of study, winter semester, compulsory
branch BPCO_CHP , 3 year of study, winter semester, compulsorybranch BPCO_BT , 3 year of study, winter semester, compulsory
branch BKCO_PCH , 3 year of study, winter semester, compulsorybranch BKCO_BT , 3 year of study, winter semester, compulsory
Lecture
Teacher / Lecturer